Enjoy the slide show of our first buffet in Catering. As I mentioned in my previous post, I was mainly responsible for the smoked pickled shrimp. Hopefully you enjoy my presentations of the shrimp as that was all on me to make it look appealing. Aside from that I had a hand in this and that, piping cream cheese or arranging other garnishes.
The lobster crostini was my favorite, with the vegetable strudel and the ham/cauliflower tartlets a close second. A very surprising tasty treat was the mini stilton popovers. We took our scraps of puff pastry left from the profiteroles, mixed it with a stilton cheese (i.e. bleu cheese) and a few herbs, and then baked them to create a really falvorful mouthful that you could probably charge $1-3 apiece for. That's solid cash for something made from scraps in your kitchen.
As far as the experience...well...just look at this stuff! How cool do they look? It was awesome to finally make something more commercial and less foundations of food based. And the depth of flavor in these hors d'oeuvres is remarkable. It's much more fun to prepare something like this than do the routine <<(main dish) (sauce) (side)>> of kitchens past.
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